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Lemon and Chives Spaghetti w/ Veggies


  • 1 lb pasta
  • 1/2 lb veggies of your choice (asparagus, green beans, peppers, zucchini etc.), cut into bite sized pieces
  • 1 cup frozen green peas
  • 1 Tbsp EVOO - Extra Virgin Olive Oil
  • 3 tbl sweet butter
  • 1/2 cup finely chopped chives or scallions
  • 2 cloves garlic, finely minced or grated
  • 1/2 cup dry white wine
  • 1 Tbsp Dijon mustard
  • 2 lemons
  • freshly grated parmigiano-reggiano cheese to taste, plus some to pass at table
  • salt and pepper to taste
  • 2 cups baby lettuce or spinach or dandelion greens finely shredded


1. Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes.

2. Midway through cooking the pasta, add veggies to water so they cook 3-4 minutes in boiling water with the pasta. Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta.


1. Heat EVOO in pan and melt butter into it over low to medium-low heat.

2. Add chives and garlic and stir, 1-2 minutes. Add wine and gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn off heat.

3. Add pasta and remaining starchy water and toss to coat evenly 1-2 minutes. Add some cheese and pepper to taste. Fold in baby lettuce and serve with extra cheese on top.

Adapted from Rachael Ray

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